• Cooking Time:
  • Servings: 6 - 8
  • Preparation Time:


This is from the NY Times, no cooking. I usually bake them.


  • 1 3/4 cup dried chickpeas
  • 2 cloves garlic, lightly crushed
  • 1 small onion, quartered
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • Scant teaspoon cayenne, or to taste
  • 1 cup chopped parsley or cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • Neutral oil, like grapeseed or corn, for frying.


  • Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
  • Drain beans well (reserve soaking water) and transfer to a food processor.
  • Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons.
  • Keep pulsing until mixture comes together.
  • Taste, adding salt, pepper, cayenne or lemon juice to taste.
  • Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better.
  • The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time.
  • Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).
  • Scoop heaping tablespoons of batter and shape into balls or small patties.
  • Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes.
  • Serve hot or at room temperature.

Categories: Beans  Deep Fryer  Mediterranean 
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